UPDATE -- 24 hour carmelized onions
Dec. 14, 2011 6:54 am
Updated: Jan. 8, 2012 11:32 am
Yesterday I blogged about a new method for making carmelized onions. Simple procedure. Peel 4 sweet onions, add 1/2 stick butter, place in crockpot and cook for 24 hours. That's it. Per requests,here's the report. About 12 hours through they were
soft and smelled divine, but still white. Went to bed, first thing this morning I realized the house did not burn down, took a deep breath and lifted the lid. They are brown, soft, creamy and luscious. They are really really sweet. Last night I resisted
the urge to add salt, pepper and fresh thyme. This morning I indulged this instinct and I also added a heavy splash of red wine. I felt they needed some acid to counteract the sweetness. Let cook another hour. Now they are done. They are delish. In retrospect,
recipe did not specify iif you were to slice. I sliced half and left other half whole. I think in future I will thick slice all. Can't believe how easy/ low maintenence/fast clean up this was. I may use mine as a base for french onion soup. Yesterday
we discussed they would be good on grilled chicken sandwiches, hamburgers, pizzas, focaccia, and I am sure you can come up with many more ideas. Try it. Let us know.